Spring Chicken Marinated in Yogurt and Spices
Ingredients
1 pound chicken tenders/breast cut into 3 inch pieces
1 Tbsp ginger and garlic paste or grate 3 cloves of garlic and 2 inches of fresh ginger
1/3 cup of greek yogurt
2 Tbsp of Mayonnaise
2 Tbsp of Maani’s Tandoori Spice Blend
1 Tbsp of Harissa or Siracha or any hot sauce
2 Tbsp grated cheddar cheese
1 Tbsp of Honey
1 tsp finely chopped green chili
1 Tbsp Red Wine Vinegar
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Melt butter for basting
Directions:
Marinate the chicken in vinegar, ginger garlic paste for 10 minutes while you mix the remaining ingredients together.
In a separate bowl mix together the Greek yogurt, mayonnaise, grated cheese, Maani’s Tandoori Spice Blend, Sriracha or Harissa, honey, salt and pepper and green chili. This should look like a paste so you can add a few tbsp of oil to loosen up and incorporate this marinade into a smooth marinade.
Add the chicken to this marinade and marinate preferably overnight or at least 2 hours.
Heat a fry pan over medium high heat and add 2 Tbsp of canola/avocado/grape seed oil. Fry the chicken and flip until cooked through. You can also air fry or grill the marinated chicken, baste with butter every 5 minutes and cook until the juices run clear and it’s slightly charred around the edges. Once grilled, top with cilantro chimichurri below. Serive with grilled veggies, naan and salad. Enjoy!
Cilantro Chimichurri with Pistachio’s
1/2 cup flat leaf parsley chopped
1/2 cup cilantro chopped
1 clove garlic chopped
2 Tbsp red wine vinegar
1/2 tsp red pepper flakes
1/4 cup extra virgin olive oil
1 Tbsp Honey
salt and pepper to tast
2 Tbsp chopped pistachio’s
Method
Finely chop all the herbs and garlic then transfer to a small bowl. Mix together the red wine vinegar, red pepper flakes, olive oil, pistachio’s, honey, salt and pepper.
Serve on top of the marinated chicken, steak, salmon or veggies. Or pop a lid on it and refrigerate for a few days.